BRIN Explains How To Handling Good Sacrificial Meat

Illustration. (Photo: Doc. Antara)

JAKARTA - Research Center for Research on Technology and Food Processes and the National Research and Innovation Agency (BRIN) Tri Ujilestari said good criteria and handling of sacrificial meat include safety, health, intact, and halal.

Aman means that sacrificial meat must be protected from disease seeds, chemicals, as well as medicines that can disrupt the health and growth of animals, he said in a written statement, quoted from Antara, Tuesday 18 June.Tri gave an example of the case that occurred in 2023. At that time the community was shocked by the appearance of mouth and nail diseases, as well as the antractices that infected livestock. Researchers then appealed to the community, especially the residents of Gunung Kidul in Yogyakarta, to ensure that the sacrificial animals are healthy and free from disease. The second criterion is that the meat must be healthy or contain substances that are useful for health and growth. According to him, a simple way of marking the animal is healthy or not is to look at its stature. Hewan is healthy usually has shiny skin, his eyes shine, active movement, appetite either, and no fluids or blood in his body hole,''' said Tari. The third criterion is intact or the meat is not mixed with parts of other animals. The last criterion is that the meat must be halal or cut off and treated according to Islamic law. The method of slaughtering animals that correspond to Islamic law is a knife must be sharp and not tautic, the sacrificial animal faces to the Qibla, reads Basmallah before slaughtering. Then, cutting off three channels between other channels of food or mouth or throat, as well as blood vessels between other veins and arteries. According to Tri, the sacrificial officer must treat the slaughtered sacrificial animal, it must be ensured that the blood is slaughtered. The next step is to hang the animal and bind the feed channel and the anus so that the contents of the rumen or stomach and the intestine do not contaminate the flesh. The next step is to remove the sacrificial animal. In this process, the dance is reminiscent for the slaughterer to pay attention to cleanliness in every process so that the meat is clean and hygienic. In addition to the place of the cutting is clean, so that the knife used must be sharp and unhired. Likewise, plastic and tissues, as well as putting the place of the meat must also be clean,''

If the meat wants to be stored in a refrigerator or freezer, then the steps that must be taken after the meat is cut as needed. For example, the surface of the meat is dried using a kitchen tissue, after it is dried, then the meat cut is put in a closed plastic or vacuum. Good duration when storing sacrificial meat in the refrigerator or refrigerator can be different according to the type of meat. Fresh meat can be stored in the refrigerator for 3-4 days, while the milling meat is only 1-2 days. The storage of fresh meat in the refrigerator can reach 3-6 months, while the milling meat is recommended to be only 3-4 months. "When frozen meat is consumed, there is a technique, namely storing frozen meat in the refrigerator for approximately 12 hours or until it melts. It can also by soaking the meat packaged in water or also known as thawing," concluded Tri.